Honey Caramel Cups
These Honey Caramel Cups are the perfect little bite, great for after-school treats for kids!
Serves/Makes: 14 mini cups
Prep Time: 10 mins / 40mins for caramel
Cooking Time: 12-15mins
Ingredients - Caramel filling:
1/4 cup Mount Somers Caramel honey
1/3 cup coconut sugar or brown sugar
1/2 cup heavy cream
1/4 teaspoon salt
1 teaspoon vanilla essence
Put all caramel filling ingredients in a small-medium heavy based pot. Simmer on a low heat (should be a gentle bubbling), stirring every 10mins for 40-50mins until reduced and golden in colour.
Ingredients - Crunchy oat shell:
1 cup whole oats
1/2 cup peanuts finely chopped or desiccated coconut
50g smooth peanut butter
1/2 teaspoon vanilla
Pinch of salt
Topping: 100g chocolate of your choice
Pre-heat oven to 160 degree fan bake.
In a small (microwave safe) bowl add in the honey and butter. Melt in microwave for 30-40 seconds. Stir in peanut butter, vanilla and salt, mix until smooth. In a large mixing bowl add in oats, peanuts (or coconut) and wet mixture. Use a spoon to mix together until fully combined.
Spoon mixture (approx. 1 generous tablespoon) into mini muffin cases or straight into a mini silicone muffin tray.
Bake in the oven for 15mins or until golden.
Once you’ve taken them out of the oven, use the back of a spoon to press down on the oat cups to create a groove for the caramel to sit in. You’ll want to do this while it’s still hot before it sets. Allow to cool completely before moving.
Spoon caramel into the cups and top with melted chocolate.